By mid-January, I think most people have gone one of two ways on their New Year resolutions. There’s the group who are still going strong, religiously hurling themselves out for a jog down the road every morning, ringing their parents regularly, or honing their mathematics skills through daily calorie counting. Then there are those to whom their good intentions are already just a distant memory; they’ve called the whole thing off and are already wistfully remembering the holiday season, when cookies-for-breakfast was not so much acceptable as encouraged.
But I think it’s about time to compromise. Maybe your resolution this year was to clean up your vegan diet; maybe it was to try going vegan for the first time; maybe it was just to experiment more with new lifestyles and conscientiousness. This is all what I believe scientists call ‘super awesome’, so naturally I’m on board. But I’m also anti-perfection, and pro-happiness. Example: did you know that you can have a cookie and not find yourself in forty years time weighing three hundred pounds, married to a man named Hank in a string vest, and eating nothing but treacle? Did you know that cookies don’t have to be either dipped in melted butter and rolled in cinnamon sugar and covered in sprinkles, the colour of which aren’t to be found in nature, or else comprised solely of agave nectar and applesauce and sadness?
These cookies are made with maple syrup, and oats, and absolutely nothing that you can’t pronounce. Yep, there’s fat in there. There’s even white flour in there, though I bet you could sub in wholewheat and this cookie wouldn’t suffer for it. But they’re animal friendly, world friendly, and person friendly. They’re earnest, and wholesome, and wonderfully comforting with hot tea. And if they keep you on your resolution path another day, or if they just make you smile to yourself, then that is, as a scientist might say, super awesome.
- 115g (1 stick) vegan margarine
- 60g (1/2c.) brown sugar, not tightly packed
- 60ml (1/4c.) real maple syrup
- 60ml (1/4c.) soy or almond milk + 1 tsp vegetable oil
- 200g (2c.) rolled porridge oats (grind 100g/1c. of them in the food processor)
- 150g (1c.) plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1 tsp vanilla
- 1/2 tsp ground nutmeg
- 1/2 t. flaky salt
- Cream the margarine together with the sugar and maple syrup until light and fluffy. Add the vanilla, non-dairy milk + oil, baking powder and bicarbonate of soda. Beat well until combined. Add the oats and flour and beat together until all incorporated.
- Roll the dough into a log and then wrap it tightly in clingfilm/ waxed paper. Now you can either chill or freeze the dough until later (I tend to refridgerate overnight), or you can go ahead and slice the dough evenly into cookie rounds. Slice at thumbnail width to get around twelve cookies.
- Bake for 12-14 minutes at 180C (350F). Cool on sheet for only 1 minute before transferring to a rack with the help of a palette knife. Enjoy with hot tea on a rainy day.